Ingredients Jump to Instructions ↓

  1. 1 package (16 oz.) Pillsbury Ready to Bake! refrigerated chocolate chip cookies (24 cookies)

  2. 1-1/4 cups Fisher's Mixed Nuts with Peanuts

  3. 1-1/4 cups HERSHEY'S SPECIAL DARK Chocolate Chips

  4. 1-1/4 cups marshmallow creme

  5. 2 tablespoons half-and-half

  6. 1/8 teaspoon ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.

  2. Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.

  3. Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.

  4. Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

  5. servings.


Send feedback